Holidays at the Jungle
Chicken Wrapped in Iberico Ham with Rosemary Pan Sauce
Ingredients (serves 6)
6 boneless, skinless chicken thighs
Salt and pepper
1 teaspoon chopped fresh rosemary
6 thin slices Iberico ham or prosciutto
1 tablespoon olive oil
2-3 sprigs fresh rosemary
3 cloves garlic, cut in half
3 tablespoons + 1 tablespoon dry white wine, divided use
1-2 tablespoons cold unsalted butter
Preheat oven to 375°F.
Have ready a 10 to 11-inch ovenproof nonstick skillet.
Trim excess fat from chicken thighs and open flat, with smooth-side down.
Sprinkle lightly with salt, pepper and 1 teaspoon rosemary.
Fold each thigh in half and roll in one slice of ham with seam at the bottom.
Pour olive oil in skillet and spread evenly.
Place chicken in pan, seam-side down, and add rosemary sprigs, garlic and 3 tablespoons wine to skillet.
Place skillet in the oven and roast 40-45 minutes, until browned and crispy on all sides and chicken is cooked through.
Remove from oven and remove chicken from pan.
Place skillet over medium heat and deglaze with 1 tablespoon wine, stirring with a wooden spoon to scrape brown bits from bottom of pan.
Add butter to pan and stir to incorporate.
Serve chicken drizzled with pan sauce.